This recipe is for a dessert that is made with layers of cake, custard, and fruit. The cake is usually a sponge cake or pound cake, and the custard is usually a vanilla custard. The fruit can be any type of fresh fruit, but it is often strawberries or raspberries.
TO FINISHIcing sugarGood jamClotted cream Using a food-processor, a food mixer with a dough hook, or your hands, mixthe dry ingredients, add the warm milk and melted butter and mix and kneadto a smooth elastic dough.
Cover with lightly oiled polythene and leave torise until doubled in size - about 1 hour in a warm place.
Knock back and knead again briefly.
Divide the dough into eight andshape into small round buns.
Space them well apart on a greased bakingtray.
Cover and set aside to prove (rise) until light and puffy - about 20minutes.
Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown.
Cool, then cut each bun down the middle, from top to bottom but not all theway through.
Split open and fill with cream and jam.
Be generous,allowing plenty of jam and no less than 1 oz clotted cream per bun.
Thendust with icing sugar.
Makes 8 buns.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
TO FINISHIcing sugarGood jamClotted cream Using a food-processor, a food mixer with a dough hook, or your hands, mixthe dry ingredients, add the warm milk and melted butter and mix and kneadto a smooth elastic dough.
Cover with lightly oiled polythene and leave torise until doubled in size - about 1 hour in a warm place.
Knock back and knead again briefly.
Divide the dough into eight andshape into small round buns.
Space them well apart on a greased bakingtray.
Cover and set aside to prove (rise) until light and puffy - about 20minutes.
Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown.
Cool, then cut each bun down the middle, from top to bottom but not all theway through.
Split open and fill with cream and jam.
Be generous,allowing plenty of jam and no less than 1 oz clotted cream per bun.
Thendust with icing sugar.
Makes 8 buns.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
